Salty pistachio ice cream with berry compote

Method

Pulse 100g (3½oz) of the pistachios and 25g (1oz) of the sugar in a foodprocessor until finely ground. Add remaining pistachios and pulse once or twice to break up roughly.

Using an electric hand whisk, whisk the egg whites in a clean bowl until they hold their shape and form peaks. Gradually add the remaining sugar and beat until the mixture is stiff and glossy.

Whip the cream in a bowl with the almond extract until just holding its shape - it's important not to overwhip. Using a metal spoon, fold egg whites into the cream, then fold in the pistachios. Pour into a freezerproof dish, then cover and freeze for at least 5hr or overnight.

To make the berry compote, gently warm the blueberries in a pan with the ginger wine, caster sugar and 2tbsp water for about 5min until berries release their juice.

Transfer the ice cream to the fridge and leave to soften for 10min before serving with the compote.

Freeze ahead

The ice cream will keep well for up to one month. You can freeze the berry compote, too - once it's made, leave it to cool completely, then transfer to a freezerproof container and freeze for up to one month. Defrost the compote in the fridge and serve with the ice cream as in step 5.